Bert315 said:

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Use mine quite a bit for smash burgers, breakfast, fajitas and fried rice. It's versatile and gets the job done. Still love my Weber and charcoal grill for steaks and other more grill type cooking.

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Exactly same for us. On Saturday mornings we fill the whole thing up with bacon and then follow that with rounds of pancakes. We have a lot of kids! Cooking outside instead of in the kitchen, especially stinky things like bacon, makes it really nice.

I should add that the thing I like most about it is that my wife has really taken to cooking on it, which has really opened up her horizons that now she's also grilling on the Weber kettle.

I love it. Not my favorite thing to cook on if it's over 100 degrees outside though. I love making a huge batch of fried rice for a crowd. Breakfast for a crowd. There's a recipe on the blackstone site for a steak flatbread that my daughter and I love.

I love not having all of the fumes and grease indoors.

aTm2004 said:

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I have a 22" and it's too small for my family of 5, but I love it after about 3 years with it. If I had room, I'd get a larger one, but I work with what I have.

I haven't had a propane grill in years and would use my Kamado Joe if I needed to grill, and the Blackstone replaced that for most grilling. The only thing I don't cook on it are pork chops because I can't keep them from drying out. I still use my KJ for that.

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I've yet to cook anything other than bacon and burgers on mine and I've had it for a month.

But I do slow cook steaks and chops inside in a covered skillet on low heat and they turn out exceptional and juicy.

I'm wondering if you could simply try covering the meat on your Blackstone griddle with a skillet pan- trapping some moisture?

I may try that actually and see what happens.

Rascal said:

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aTm2004 said:

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I have a 22" and it's too small for my family of 5, but I love it after about 3 years with it. If I had room, I'd get a larger one, but I work with what I have.

I haven't had a propane grill in years and would use my Kamado Joe if I needed to grill, and the Blackstone replaced that for most grilling. The only thing I don't cook on it are pork chops because I can't keep them from drying out. I still use my KJ for that.

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I've yet to cook anything other than bacon and burgers on mine and I've had it for a month.

But I do slow cook steaks and chops inside in a covered skillet on low heat and they turn out exceptional and juicy.

I'm wondering if you could simply try covering the meat on your Blackstone griddle with a skillet pan- trapping some moisture?

I may try that actually and see what happens.

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Do it! They make little "covers" for it that you can use to get that bake/steam effect or even just keep things warm after cooking on part of the griddle. They kind of look like the covers for hospital or hotel room service food. We got by with some odd-shaped pot lids until buying the purpose-made cover recently. Get one without a plastic handle.

I've used this method for steaks and they turned out great:

I friggin love my Blackstone for breakfast

Egg McMuffin style sandwiches

French toast

So good

I cooked some steaks for the first time on my blackstone and was surprised how well they turned out. I typically reverse sear on the primo.

Academy has a 3 burner model, anyone have that one and thoughts on it?

https://www.academy.com/p/blackstone-28-in-xl-3-burner-omnivore-griddle?sku=

Tractor Supply normally has the 4 burner/36 inch on sale on Black Friday for $249. I would wait for that deal if the 36 inch works for you.

https://www.tractorsupply.com/tsc/product/blackstone-36-in-4-burner-hard-top-griddle-1866-1552364

WC87 said:

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Academy has a 3 burner model, anyone have that one and thoughts on it?

https://www.academy.com/p/blackstone-28-in-xl-3-burner-omnivore-griddle?sku=

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I have the 36" for my family of 6.

The 28" 3 burner model would be plenty sufficient, but I would not be interested in the 2 burner model.

4 burner, family of 5. Use it all the time. Love the space, easy cleanup (not having to wash 4 pans or the stove), banging around the spatulas like a Benihana chef.

Still some things I do on the gas grill, like kabobs and bone-in chicken (if not smoking it), but I'd say it has been 10:1 Blackstone:Gas since I got it.